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Whole wheat herb&cheese muffins

Weekend Brunches are back in our household-only difference,now its good home-cooked food,and not cafe/restaurant fare!
The deal is -hubby makes the tea and I dish out the goodies..fair enough?You think?? I have to grovel every other weekend..for that cuppa chai! but on those other weekends,when he makes it without the grovelling,its a bliss!So anyway,coming back to the weekend Brunch..on Saturday,I made this Spinach casserole,following Monu’s recipe,as it is..it turned out great..only I should have used more spinach.We had it with Papad and Boondi Raita.
On Sunday,I made these whole wheat herb and cheese muffins. I had been wanting to try savory muffins for a long time..but didn’t find any recipe,that I wanted to try.So,today,I decided to experiment..and it was a success.
Here you go:

Preparation:
Preheat the oven to 200degF or 180 deg fan forced.
Sift the flours and baking powder in a bowl.
Add the cheese,herbs and salt and pepper to the flour mix.
Melt the olive oil spread in a pan and pour it into the flour bowl,reserving about 2 tsp melted butter for frying onions.Fry the onions till translucent.Let it cool.
Beat the egg and milk together.Slowly add this to the flour mixture,stirring simultaneously.Mix well to incorporate all the flour.Add more milk if required.
The batter will be lumpy.
Put the batter in a greased muffin tray,filling each cup about two-thirds full.
Bake it at 180deg fan forced for 15-20 minutes,till the tester comes out clean.
Serve hot with ketchup or dips of your choice.
We had ours with ketchup,hummus,garlic sauce and Chai!
I think it will go well with a mint chutney too.Next time,may be I’ll replace the chai with freshly squeezed orange juice!yummm..
If you happen to bake this,do let me know,how it was 🙂
Enjoy!

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7 thoughts on “Whole wheat herb&cheese muffins”

I have never tried savoury muffins either, might try your recipe next time I am baking. Do you think if I use Olive Oil instead of the spread, they would still bake properly ? I do have olive spread but instead of melting it, I was hoping to use oil 🙂

Did I tell you that I tried those haka noodles recipe last weekend and everyone loved it !! 2 min noodles are out of the pantry and haka noodles are in now !!

oh i made these today added carrots and capsicum to them too 🙂 and i think the moisture was less the batter was not coming along so I added additional egg and ended up using about 1.5 cup of milk instead of 1/2 but the end result awesome 😀

Also I baked mine at about 150C rather than the 93C that trish suggested… dont have enough patience 😉 but they still took abt 15 mins or so